Crispy Cheese & Spinach Fatayer
Flaky, hand-held Lebanese pastries stuffed with melted cheese and wilted spinach, baked golden in 18 minutes. Ready-made phyllo makes this a weeknight win.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 10g
Ingredients
- 8 sheets phyllo sheets (thawed)
- 4 tbsp butter, melted
- 2 cups fresh spinach, packed
- ¾ cup feta cheese, crumbled
- ½ cup mozzarella cheese, shredded
- ½ lemon lemon
- 1 tsp sumac or dried oregano
Instructions
- 1
Heat oven to 400°F. Toss spinach with salt, pepper, and a squeeze of lemon juice until wilted.
- 2
Mix wilted spinach with feta and mozzarella in a bowl. Taste and adjust salt.
- 3
Lay 1 phyllo sheet on a work surface, brush lightly with melted butter, then stack a second sheet on top.
- 4
Spoon 2 tbsp filling onto the bottom left, fold into a triangle, then fold again until you reach the edge.
- 5
Place fatayers seam-side down on a parchment-lined sheet pan. Brush tops with remaining butter.
- 6
Bake until golden and crispy, 12–14 minutes. Sprinkle with sumac while hot. Serve immediately.
Tools you’ll need
- oven
- sheet pan
- parchment paper
- small bowl
- pastry brush
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